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Chicken Pot Pie

by on March 28, 2011 in Main Courses, Poultry March 28, 2011 Main CoursesPoultry
See post on sweetlilpiggy’s site!
5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

Chicken pot pie – enough said!

Ingredients

  • ⅓ cups Butter
  • ⅓ cups Chopped Onion
  • ⅓ cups Flour
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 1-¾ cup Chicken Broth
  • ½ cups Heavy Cream Or Milk
  • 2-½ cups Cooked Chicken Chopped Into Cubes
  • 2 cups Mixed Vegetables (I Use Peas, Carrots, And Celery)
  • 1 box Pre Made Pie Crust (14 Oz Box - Or Enough Crust For Two 9 Inch Pies)
  • 1 whole Egg Plus 2 Tablespoons Of Water For Egg Wash

Preparation

Preheat oven to 425F.

Prepare pie crust as directed on the package for a filled pie.

In a large saucepan melt the butter over medium heat, add the onion and cook for 2 minutes. Stir in flour, salt, and pepper. Gradually stir in the broth and cream, stirring until bubbling and thickened. Stir in chicken and veggies and remove from heat. Spoon into the pie plate that has the bottom crust in place.

Top with second crust, seal edges and flute and cut slits into the top. Brush the top with egg wash (the egg mixed with water) and sprinkle with a dash of salt. Bake 30 to 40 minutes until golden brown. During the last 15 minutes cover the edges of the crust with some aluminum foil so they don’t get too brown. Let cool for 5 to 8 minutes and serve.

* If using frozen vegetables make sure you bring them to room temperature before you start cooking, you can easily put them into a bowl with hot water to quickly warm them before using.

2 Comments

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L Korkmas on 3.6.2020

Wow-love the creaminess, flavor, & versatility of this dish! I slightly tweaked with what I had on-hand and to reduce fat….used half & half in place of heavy cream & reduced the butter to half. Used a thawed 12 oz. bag of organic frozen carrots, corn, green beans, & peas and added 1/4 tsp. of poultry seasoning to the broth. What little was left tasted even better the next day. Thx for sharing

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marekemilu on 2.22.2014

This was amazing! I used a homemade crust and did part mixed veggies and part canned potatoes. My kids and husband devoured it!

5 Reviews

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L Korkmas on 3.6.2020

Outstanding comfort food – thx for sharing

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beckyann on 5.23.2013

Made this tonight with a homemade pie crust and it was great! Love that it didn’t call for cream of chicken soup. Thanks so much for a great recipe, I’m sure I’ll be making this again and again!

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skor on 1.22.2013

Wonderful recipe! I used carrots, potatoes and frozen peas with chicken and it was delicious. The carrots were a little crunchy so I may cook them a little with the onion next time even though my husband likes them that way.

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terrilw on 11.30.2011

So great!!! I used up my leftover T’giving turkey meat. I sauted my carrots and onions in the butter before adding the flour because I was worried the carrots may be crunchy after baking. They were perfect. Also used frozen peas and frozen corn. Added some dried thyme and rosemary. Be sure to taste it before baking because I thought my filling could have used a bit more salt. But, overall, fantastic!!

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Debra on 11.23.2011

This recipe is so easy and absolutely delicious. Feed few people with in next 24 hours and everyone wanted the recipe. Even my son liked this one!!!!

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